20 March 2014

Chanterelle focaccia

Focaccia is a fine
style of bread, quick to make and only your imagination limits what
to top it with. I made a chanterelle mushroom variation, which is
slightly different to the typical ones, but it worked very well. I
had to use dried chanterelles, but do use fresh ones whenever you can
get any, as they are much better. Their distinctive flavour is
present in the dried mushrooms, but it's just not the same.

10g dried
chanterelles

500ml wheat flour

1tbsp dry yeast

200ml water

1tsp sugar

1tsp salt

2tbsp olive oil

20g grated
emmental

Rosemary

Thyme

Sea salt

Mix the flour and
yeast, then add the lukewarm water, sugar, salt and olive oil. Knead
the dough and let it rise for about 30 minutes under a tea towel.

Soak the mushrooms for about 10 minutes, drain and cook briefly in a
pan until the excess liquid has evaporated.

Hand-stretch the
dough on a baking tin lined with baking parchment.

Sprinkle the
grated cheese, rosemary, thyme, sea salt and chanterelles on the top.

No comments:

Post a Comment

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
Follow theveghog on Instagram and @TheVegHog on Twitter!